Vanilla, Butter And Nut Cake
A rich vanilla, butter, and nut-flavored cake with a moist, tender crumb, perfect for celebrations or teatime indulgence, appealing to those who love classic, flavorful desserts.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C).
- Grease a 10-inch tube pan and dust it with flour.
- Cream together the shortening and margarine.
- Gradually add sugar and salt, beating well after each addition.
- Add eggs one at a time, beating after each addition.
- Mix vanilla, butter, and nut flavoring into the sweet milk.
- Alternately add the flavored milk and flour to the creamed mixture, starting and ending with the flour.
- Pour the batter into the prepared pan.
- Bake for about 1½ hours or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then turn out onto a rack to cool completely.
Tips & Substitutions
To enhance the flavor, consider using high-quality vanilla extract instead of imitation flavoring. If you're looking for a lighter option, you can substitute half of the shortening with unsweetened applesauce. For a more nutty flavor, add chopped walnuts or pecans into the batter. Make sure all ingredients are at room temperature for better mixing.
Serving Suggestions
This Vanilla, Butter And Nut Cake is delicious on its own, but it pairs beautifully with Eggless Homemade Ice Cream for a delightful dessert. Serve it with a dusting of powdered sugar or a drizzle of chocolate sauce. It’s also great alongside a cup of coffee or tea for an afternoon treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw at room temperature and warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Vanilla, Butter And Nut Cake contains roughly 2948 calories, with 6g protein, 87g carbohydrates, and 245g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2425mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with cake flour for a lighter texture. However, if you use whole wheat flour, the cake may turn out denser, so you might need to adjust the liquid slightly.
What can I do if my cake is too dry?
If the cake turns out dry, consider brushing it with a simple syrup made from equal parts sugar and water. Adding a frosting or glaze can also help to moisten the cake while adding flavor.
How can I tell if the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If there is wet batter on the toothpick, it needs more time in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).